Chicken Breasts with Mushrooms and Cream
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 25 min |
| Source | Chicken Breasts by Diane Rozas (pg 29) |
| Yield / serves | 2-4 servings |
| Rating | Delicious |
Ingredients
- 6 T butter
- 2 whole chicken breasts (~2 pounds), skinned, boned, and quartered
- salt and pepper
- 2 T shallots, finely minced
- 1 small garlic clove, finely minced
- 3 c thinly sliced mushrooms, washed and stems removed
- 2 T fresh lemon juice
- white pepper to taste
- 3/4 c dry white wine
- 3/4 c chicken stock
- 1 c heavy cream
Preparation
In a saute pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter. Add the chicken breasts, sprinkle with salt and pepper, and saute for 3-5 minutes on each side, or until lightly browned. Remove to a dish and set aside.
Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same pan. Add the shallots and garlic; cook until tender but not browned. Add the mushrooms, lemon juice, and white pepper. continue cooking until the mushroom liquid has almost completely evaporated.
Add the wine and chicken stock and continue cooking until the liquid has almost evaporated. Reduce the heat to medium-low, stir in the cream, and cook, uncovered, for about 5 minutes, or until the sauce begins to thicken.
Return the chicken breasts to the sauce to heat through. Place on a serving platter and spoon on the mushroom cream sauce.
